Many home cooks have a can of cherry pie filling tucked away in the pantry, just waiting to be transformed into something spectacular. Whether you’re craving quick desserts, seasonal treats, or comforting baked goods, these recipes turn that humble can into delicious creations with minimal effort. Get ready to discover 18 easy, mouthwatering ways to bake, no-bake, and enjoy cherry-filled delights that will become new family favorites!
Cherry Pie Filling Cheesecake Bars
Hang onto your aprons, folks, because we’re about to turn your dessert game upside down with a creation that’s part cheesecake, part cherry pie, and 100% irresistible. This magical mashup combines creamy indulgence with fruity bliss in bar form—because who has time for fussy pies when you can have grab-and-go greatness? Get ready for your new favorite treat that’ll have everyone begging for the recipe.
Ingredients
– 2 cups finely crushed graham cracker crumbs
– ½ cup melted salted butter
– 2 (8 oz) packages cream cheese, softened to room temperature
– ¾ cup granulated sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 (21 oz) can premium cherry pie filling
– ½ cup sour cream
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 2 cups finely crushed graham cracker crumbs with ½ cup melted salted butter in a medium bowl until the mixture resembles wet sand.
3. Firmly press the graham cracker mixture into the bottom of your prepared pan using the bottom of a measuring cup to create an even, compact layer.
4. Bake the crust for 8 minutes at 350°F until lightly fragrant and slightly firm to the touch, then remove from oven and let cool while you prepare the filling.
5. Beat 2 packages of softened cream cheese with ¾ cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add 2 large farm-fresh eggs one at a time, beating well after each addition until fully incorporated and the mixture is velvety.
7. Mix in 1 teaspoon pure vanilla extract and ½ cup sour cream until just combined, being careful not to overmix—this keeps your bars tender and prevents cracking.
8. Pour the cream cheese filling over the cooled crust and spread evenly with a spatula.
9. Dollop spoonfuls of cherry pie filling randomly over the cream cheese layer, then gently swirl with a knife to create a marbled effect.
10. Bake at 350°F for 35-40 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
11. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent dramatic temperature changes that cause sinking.
12. Transfer the pan to a wire rack to cool completely to room temperature, about 2 hours.
13. Refrigerate for at least 4 hours or overnight until thoroughly chilled and firm enough to slice cleanly.
14. Use the parchment paper overhang to lift the entire bar slab from the pan before cutting into squares with a sharp knife wiped clean between cuts.
Keep these beauties refrigerated until serving—the contrast between the cool, creamy cheesecake and the sweet-tart cherry swirl is pure magic. They’re perfect for potlucks (no fork required!) or fancy enough to impress dinner guests when plated with a dollop of whipped cream. The graham cracker crust provides that satisfying crunch against the velvety filling, making every bite a textural adventure you’ll want to repeat immediately.
Cherry Pie Filling Thumbprint Cookies
Zesty doesn’t even begin to cover these cherry pie filling thumbprint cookies—they’re basically handheld cherry pies that decided to get cozy in cookie form, perfect for when you want dessert but also need to maintain the illusion of portion control. Imagine buttery, crumbly shortbread cradling a pool of sweet-tart cherry goodness, all baked to golden perfection. They’re the cookie that winks at you from the baking sheet, promising all the joy of pie without the commitment of slicing.
Ingredients
– 1 cup unsalted European-style butter, softened to room temperature
– 1/2 cup granulated sugar, fine and sparkling
– 2 large farm-fresh eggs, yolks and whites separated
– 1 teaspoon pure vanilla extract, aromatic and warm
– 2 1/4 cups all-purpose flour, sifted and light
– 1/2 teaspoon fine sea salt, for balance
– 1 cup high-quality cherry pie filling, bursting with juicy cherries
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted European-style butter and granulated sugar using an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Add one whole farm-fresh egg and the pure vanilla extract to the butter mixture, then beat for 1 minute until fully incorporated.
5. In a separate bowl, whisk together the sifted all-purpose flour and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no flour streaks remain.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a small spoon to press a deep, wide indentation into the center of each dough ball.
10. Tip: Lightly flour your thumb to prevent sticking for perfect thumbprints every time.
11. In a small bowl, lightly beat the remaining farm-fresh egg white with a fork until frothy.
12. Brush a thin layer of the beaten egg white over the surface of each cookie dough ball, avoiding the indentations.
13. Fill each indentation with about 1 teaspoon of the high-quality cherry pie filling, ensuring it doesn’t overflow.
14. Tip: For extra shine, lightly brush the cherry filling with any remaining egg white before baking.
15. Bake in the preheated 350°F oven for 12–14 minutes, or until the edges are lightly golden and the bottoms are firm.
16. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Just baked, these cookies offer a delightful contrast: crisp edges give way to a tender, buttery crumb that melts on the tongue, while the cherry filling provides a bright, jammy burst that’s both sweet and slightly tart. Serve them warm with a scoop of vanilla bean ice cream for an elevated à la mode experience, or stack them high on a vintage plate for a nostalgic treat that’s sure to disappear fast.
Cherry Pie Filling Dump Cake
Zesty as a summer picnic and simpler than remembering your Wi-Fi password, this cherry pie filling dump cake is the dessert equivalent of hitting the easy button. Just when you thought baking required actual effort, this glorious mess proves that sometimes the best things in life come from literally dumping ingredients in a pan and walking away.
Ingredients
- 2 (21-ounce) cans of luscious, ruby-red cherry pie filling with plump, juicy cherries
- 1 box of classic yellow cake mix with its sunny, golden-hued powder
- 1 cup (2 sticks) of rich, creamy unsalted butter, sliced into thin pats
- 1 cup of crunchy, buttery chopped pecans for toasty texture
Instructions
- Preheat your oven to a cozy 350°F (175°C) and grab a trusty 9×13-inch baking dish.
- Dump both cans of vibrant cherry pie filling directly into the baking dish, spreading it into an even layer with a spatula.
- Tip: For extra flavor, sprinkle a pinch of cinnamon over the cherries—it’ll make your kitchen smell like a holiday dream.
- Evenly sprinkle the entire box of sunny yellow cake mix over the cherry layer, resisting the urge to stir (this is key for that magical crust!).
- Arrange the thin pats of creamy butter evenly across the top of the cake mix, covering as much surface area as possible.
- Tip: If you spot any dry patches of cake mix, add a few extra butter pats—this ensures every bit gets golden and crisp.
- Generously scatter the crunchy chopped pecans over everything for a nutty, toasty finish.
- Bake for 45–50 minutes, until the top is deeply golden brown and the edges are bubbly and fragrant.
- Tip: Let it cool for 15–20 minutes before serving—the filling will thicken up, saving you from molten cherry lava burns.
Buttery, crisp topping gives way to a gooey, fruit-packed center that’s pure comfort in every spoonful. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or eat it straight from the pan while no one’s watching—we won’t judge.
Cherry Pie Filling Danish Pastries
Oh, the audacity of these flaky, buttery pastries daring to be this irresistible! Picture this: golden, puff pastry layers cradling sweet-tart cherry goodness, creating the kind of breakfast drama we can all get behind. Let’s dive into this cherry-filled escapade that’ll make your taste buds do a happy dance.
Ingredients
– 1 sheet of frozen puff pastry, thawed but still cool to the touch
– 1 cup of sweet cherry pie filling, bursting with juicy, dark cherries
– 4 ounces of rich cream cheese, softened to room temperature
– 1/4 cup of granulated sugar, for a shimmering sweet finish
– 1 large farm-fresh egg, lightly beaten for that golden glaze
– 1 tablespoon of creamy whole milk, to bind the glaze
– 1/2 teaspoon of pure vanilla extract, for a warm, aromatic note
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. Unfold the thawed puff pastry sheet onto a lightly floured surface, rolling it gently to smooth any seams.
3. In a medium bowl, mix the softened cream cheese, granulated sugar, and pure vanilla extract until smooth and creamy.
4. Spread the cream cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Spoon the sweet cherry pie filling over the cream cheese layer, distributing it in dollops for even coverage.
6. Carefully roll the pastry from one long side into a tight log, pinching the seam to seal it securely.
7. Slice the log into 8 equal pieces using a sharp knife, wiping it clean between cuts for neat edges.
8. Place the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart to allow for expansion.
9. In a small bowl, whisk together the beaten egg and creamy whole milk to create an egg wash.
10. Brush the egg wash generously over the tops of each pastry for a glossy, golden finish.
11. Bake in the preheated oven for 18–22 minutes, or until the pastries are puffed and deep golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
From the first bite, you’ll love the flaky, buttery layers that shatter delicately, giving way to the creamy, tangy filling and bursts of cherry sweetness. Serve these warm with a dusting of powdered sugar for a cozy breakfast, or pair them with vanilla ice cream for an indulgent dessert twist that’s sure to impress.
Cherry Pie Filling Oatmeal Muffins
Vividly transforming your morning routine, these cherry pie filling oatmeal muffins are basically dessert masquerading as breakfast – and we’re totally here for the delicious deception. Imagine plump, sweet-tart cherries snuggled into a cozy, oat-packed batter that bakes up into portable perfection. It’s the kind of happy accident that makes you wonder why all muffins can’t be this joyfully indulgent.
Ingredients
– 1 ½ cups old-fashioned rolled oats
– 1 cup all-purpose flour
– ½ cup packed light brown sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon fragrant ground cinnamon
– ½ cup creamy melted unsalted butter
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– ¾ cup creamy buttermilk
– 1 (21-ounce) can of luscious cherry pie filling
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine 1 ½ cups old-fashioned rolled oats, 1 cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and 1 teaspoon fragrant ground cinnamon.
3. Whisk the dry ingredients together until thoroughly combined and no streaks of baking soda remain.
4. In a separate medium bowl, whisk ½ cup creamy melted unsalted butter with 2 large farm-fresh eggs until smooth and emulsified.
5. Stir 1 teaspoon pure vanilla extract and ¾ cup creamy buttermilk into the wet ingredients until fully incorporated.
6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—the batter will be thick and a few dry streaks are fine.
7. Gently fold in 1 (21-ounce) can of luscious cherry pie filling, taking care not to overmix to keep the cherries intact.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
9. Bake at 375°F for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Allow muffins to cool completely on the rack before serving.
Outrageously tender with a delightful chew from the oats, these muffins deliver bursts of sweet-tart cherry in every bite. Serve them warm with a pat of melting butter for breakfast, or crumble one over vanilla ice cream for an instant dessert—either way, they’re guaranteed to disappear faster than you can say “just one more.”
Cherry Pie Filling Crescent Rolls
Every time I think I’ve peaked in lazy-but-brilliant baking hacks, cherry pie filling crescent rolls swoop in to prove me wrong. These glorious, flaky bundles of joy are what happens when canned magic meets refrigerated dough genius—and they come together faster than you can say “second breakfast.”
Ingredients
- 1 can (8 count) refrigerated crescent roll dough
- 1 can (21 oz) luscious cherry pie filling with plump, dark cherries
- 1 large egg, lightly beaten to a sunny yellow gloss
- 2 tablespoons granulated sugar for a sparkling finish
- 1/2 teaspoon fragrant ground cinnamon
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into 8 triangles along the perforations.
- Spoon 1 heaping tablespoon of cherry pie filling onto the wide end of each dough triangle, leaving a 1/2-inch border.
- Gently roll each triangle from the wide end to the point, tucking the sides slightly to contain the filling.
- Place the rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
- Brush each roll generously with the beaten egg using a pastry brush—this creates that gorgeous golden crust.
- In a small bowl, mix the sugar and cinnamon, then sprinkle evenly over the egg-washed rolls.
- Bake for 12-15 minutes until the rolls are puffed and deep golden brown with bubbling cherry filling peeking through.
- Let cool on the baking sheet for 5 minutes before serving—trust me, the molten cherry lava needs this cooldown period.
Seriously, these crescent rolls emerge from the oven with flaky layers that shatter at first bite, giving way to warm, tart-sweet cherry filling that’s basically dessert hugging breakfast. Serve them still warm with a scoop of vanilla bean ice cream melting over the top, or pack them cold in lunchboxes for a midday treat that’ll make your coworkers genuinely jealous.
Cherry Pie Filling Ice Cream Topping
Oh, the humble cherry pie filling—no longer confined to its flaky pastry prison! This glorious transformation turns that nostalgic can of ruby-red goodness into an ice cream topping so decadent, it’ll make your favorite sundae feel like it just won the dessert Olympics. Get ready to drizzle, dollop, and delight your way to frozen treat nirvana.
Ingredients
– 1 (21-ounce) can of luscious cherry pie filling with plump, dark sweet cherries
– 1/2 cup of granulated white sugar for shimmering sweetness
– 1/4 cup of cold water to create a silky syrup
– 2 tablespoons of freshly squeezed lemon juice for a bright, tangy kick
– 1 teaspoon of pure vanilla extract with warm, aromatic notes
– 1/4 teaspoon of fine sea salt to balance the flavors
Instructions
1. Pour the entire can of cherry pie filling into a medium saucepan.
2. Add 1/2 cup of granulated white sugar and 1/4 cup of cold water to the saucepan.
3. Squeeze 2 tablespoons of fresh lemon juice directly into the mixture.
4. Stir all ingredients together with a wooden spoon until well combined.
5. Place the saucepan over medium heat and bring the mixture to a gentle bubble.
6. Reduce the heat to low and simmer for 8 minutes, stirring occasionally to prevent sticking.
7. Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract and 1/4 teaspoon of fine sea salt.
8. Let the topping cool completely at room temperature for 30 minutes before transferring to a jar.
9. Chill the cherry topping in the refrigerator for at least 2 hours until thoroughly cooled.
A spoonful of this magical elixir transforms vanilla ice cream into a symphony of textures—the warm, jammy cherries melt into the cold cream while the glossy syrup creates rivers of sweetness. Drizzle it over waffle cones, blend into milkshakes, or layer it in parfait glasses with crushed amaretti cookies for an Italian-inspired twist that’ll have everyone begging for your secret.
Cherry Pie Filling Pancake Syrup
Yikes, have you ever stared at that lonely can of cherry pie filling in your pantry and thought, “There has to be more to life than pie?” Well, buckle up, buttercup, because we’re about to launch that syrupy, glorious cherry goodness straight onto your breakfast plate in a way that will make your pancakes weep with joy.
Ingredients
- 1 (21-ounce) can of luscious, deep red cherry pie filling
- 1/2 cup of pure maple syrup with its robust, caramel-like depth
- 1 tablespoon of freshly squeezed lemon juice for a bright, zesty kick
- 1/4 teaspoon of pure almond extract to add a subtle, aromatic nuttiness
- 1/4 cup of water
- A pinch of flaky sea salt to balance and enhance all the sweet flavors
Instructions
- Grab a medium saucepan and place it over medium heat on your stovetop.
- Pour the entire can of luscious, deep red cherry pie filling directly into the saucepan.
- Add the 1/2 cup of pure maple syrup, 1/4 cup of water, and 1 tablespoon of freshly squeezed lemon juice to the pan.
- Stir the mixture continuously with a wooden spoon for exactly 1 minute to ensure everything is well combined. Tip: Constant stirring at the start prevents the sugars from sticking and burning on the bottom of your pan.
- Bring the mixture to a gentle boil, which you’ll recognize when small bubbles consistently break the surface across the entire pan.
- Once boiling, immediately reduce the heat to low to maintain a steady simmer.
- Let the syrup simmer uncovered for 8-10 minutes, stirring occasionally, until it visibly thickens enough to coat the back of your spoon. Tip: To test for the “coat the spoon” stage, dip a spoon into the syrup, draw a line with your finger across the back—if the line holds clearly, it’s ready.
- Remove the saucepan completely from the heat source.
- Stir in the 1/4 teaspoon of pure almond extract and a pinch of flaky sea salt until fully incorporated. Tip: Adding the almond extract off the heat preserves its delicate, volatile flavor compounds that can cook off if added while boiling.
- Allow the syrup to cool in the pan for at least 15 minutes before serving; it will continue to thicken slightly as it cools.
But wait, the magic really happens when this warm, chunky syrup hits a stack of fluffy pancakes. You get these incredible bursts of tart cherry against the smooth, velvety syrup base, creating a textural party in your mouth. Drizzle it over vanilla ice cream for a next-level sundae, or honestly, just grab a spoon—we won’t judge.
Cherry Pie Filling Stuffed French Toast
Who says breakfast can’t be dessert in disguise? This cherry pie filling stuffed French toast is basically a breakfast rebellion—a glorious, syrup-drenched mutiny against boring mornings that’ll have you questioning why you ever settled for plain toast.
Ingredients
– 8 thick slices of brioche bread
– 1 cup of sweet cherry pie filling
– 3 large farm-fresh eggs
– 1/2 cup of creamy whole milk
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of fragrant ground cinnamon
– 2 tablespoons of rich unsalted butter
– Pure maple syrup for serving
Instructions
1. Lay 4 slices of brioche bread flat on a cutting board.
2. Spread 1/4 cup of sweet cherry pie filling evenly over each slice, leaving a 1/2-inch border around the edges.
3. Top each with the remaining brioche slices to create 4 sandwiches, pressing edges firmly to seal.
4. In a shallow bowl, whisk together 3 large farm-fresh eggs until fully blended and pale yellow.
5. Pour in 1/2 cup of creamy whole milk and whisk vigorously until smooth.
6. Add 1 teaspoon of pure vanilla extract and 1/2 teaspoon of fragrant ground cinnamon, whisking until fully incorporated.
7. Heat a large nonstick skillet or griddle over medium heat until a drop of water sizzles immediately.
8. Melt 1 tablespoon of rich unsalted butter in the skillet, swirling to coat the surface evenly.
9. Dip one stuffed sandwich into the egg mixture, coating both sides for exactly 15 seconds per side to prevent sogginess.
10. Place the dipped sandwich in the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
11. Flip carefully using a spatula and cook for another 3-4 minutes until the second side is equally golden and the filling is visibly warm.
12. Transfer to a plate and repeat with remaining sandwiches, adding the second tablespoon of butter between batches.
13. Serve immediately drizzled with pure maple syrup. Gooey, decadent, and unapologetically indulgent, this French toast delivers a warm cherry burst in every bite with contrasting crisp edges against the pillowy brioche. Try serving it with a dollop of whipped cream or alongside crispy bacon for a sweet-salty showdown that’ll make your taste buds throw a party.
Cherry Pie Filling Chocolate Brownies
Zesty doesn’t even begin to describe the magical collision happening here—cherry pie filling meets fudgy chocolate brownies in a dessert mashup that’ll make your taste buds do a happy dance. This isn’t just baking; it’s creating edible fireworks in your kitchen where tart cherries and rich chocolate have the ultimate flavor party.
Ingredients
– 1 cup rich unsalted butter, melted and slightly cooled
– 2 cups granulated white sugar
– 4 large farm-fresh eggs at room temperature
– 2 teaspoons pure vanilla extract
– 1 cup premium cocoa powder
– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– 1 can (21 oz) luscious cherry pie filling
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13 inch baking pan, making sure to get into all the corners for easy removal later.
2. In a large mixing bowl, combine the melted unsalted butter and granulated white sugar, whisking vigorously for about 2 minutes until the mixture becomes smooth and slightly glossy.
3. Crack in the farm-fresh eggs one at a time, beating well after each addition until fully incorporated—this creates that signature crackly brownie top.
4. Stir in the pure vanilla extract until the aroma fills your kitchen, about 30 seconds of mixing.
5. Sift the premium cocoa powder and all-purpose flour directly into the wet ingredients to prevent lumps, then add the fine sea salt.
6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined—be careful not to overmix for maximum fudginess.
7. Pour half of the brownie batter into your prepared pan, spreading it evenly with a spatula to create your first chocolate layer.
8. Spoon dollops of the luscious cherry pie filling across the batter layer, then use a knife to gently swirl it through the chocolate base.
9. Spread the remaining brownie batter over the cherry layer, covering it completely for a surprise middle.
10. Sprinkle the semi-sweet chocolate chips evenly across the top—they’ll melt into glorious pockets of extra chocolate goodness.
11. Bake at 350°F for 35-40 minutes, until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs (not wet batter).
12. Let the brownies cool completely in the pan on a wire rack for at least 2 hours—this patience pays off in perfect slicing. Perfectly fudgy with tart cherry surprises bursting through every bite, these brownies redefine dessert indulgence. Serve them warm with vanilla bean ice cream melting over the top, or enjoy them chilled for a firmer, almost truffle-like texture that highlights the chocolate-cherry harmony.
Cherry Pie Filling Bread Pudding
Oh, the glorious marriage of two dessert worlds! This cherry pie filling bread pudding takes that lonely can of cherries from your pantry and transforms it into the coziest, most decadent comfort food imaginable. Think of it as pie’s rebellious cousin who decided to get extra comfy and soak up all the goodness.
Ingredients
– 6 cups of day-old, slightly stale French bread cubes
– 1 (21-ounce) can of vibrant, sweet cherry pie filling
– 4 large farm-fresh eggs
– 2 cups of rich whole milk
– 1/2 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of fragrant ground cinnamon
– 1/4 teaspoon of fine sea salt
– 2 tablespoons of melted unsalted butter
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the 6 cups of day-old, slightly stale French bread cubes evenly across the bottom of the prepared baking dish.
3. In a medium mixing bowl, whisk together the 4 large farm-fresh eggs until they are fully beaten and pale yellow.
4. Pour the 2 cups of rich whole milk into the bowl with the beaten eggs and whisk until fully combined.
5. Add the 1/2 cup of granulated white sugar, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of fragrant ground cinnamon, and 1/4 teaspoon of fine sea salt to the milk and egg mixture, whisking vigorously until the sugar is completely dissolved.
6. Slowly pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all bread pieces are thoroughly soaked.
7. Spoon the entire can of vibrant, sweet cherry pie filling evenly over the top of the soaked bread mixture.
8. Drizzle the 2 tablespoons of melted unsalted butter evenly over the cherry layer.
9. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
10. Remove from the oven and let the bread pudding rest for 15 minutes before serving to allow the custard to fully set. Doesn’t this dessert just scream comfort? The texture is magically creamy inside with those juicy cherry pockets, while the top gets delightfully crisp. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it cold straight from the fridge for breakfast—we won’t judge!
Cherry Pie Filling Smoothie Bowl
Zesty cherry lovers, rejoice! We’ve taken your favorite pie filling and turned it into a breakfast bowl that’ll make your taste buds do a happy dance. Forget the fork and plate—this smoothie bowl delivers all that cherry-pie magic in a spoonable, Instagram-worthy masterpiece that’s actually good for you.
Ingredients
– 1 cup frozen dark sweet cherries
– ½ cup creamy vanilla Greek yogurt
– ¼ cup old-fashioned rolled oats
– 2 tablespoons creamy almond butter
– 1 tablespoon pure maple syrup
– ½ teaspoon aromatic ground cinnamon
– ¼ teaspoon fragrant vanilla extract
– Pinch of flaky sea salt
Instructions
1. Combine 1 cup frozen dark sweet cherries, ½ cup creamy vanilla Greek yogurt, ¼ cup old-fashioned rolled oats, 2 tablespoons creamy almond butter, 1 tablespoon pure maple syrup, ½ teaspoon aromatic ground cinnamon, ¼ teaspoon fragrant vanilla extract, and a pinch of flaky sea salt in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth, scraping down the sides with a spatula halfway through if needed.
3. Pour the thick, velvety mixture into a shallow bowl, using the back of a spoon to create swirls on the surface.
4. Let the bowl sit at room temperature for 2-3 minutes to slightly soften for ideal spoonability.
5. Add your favorite toppings like granola clusters, fresh cherry halves, or coconut flakes for crunch contrast.
A spoonful of this bowl tastes like cherry pie filling transformed into breakfast—thick enough to stand your spoon upright, with the nostalgic warmth of cinnamon and the creamy richness of almond butter. Try serving it in a hollowed-out mini pumpkin for a festive autumn presentation, or layer it with crumbled graham crackers for that classic pie-crust vibe without the baking.
Cherry Pie Filling Yogurt Parfait
A dessert so delightfully deceptive, it’ll have you questioning whether you’re being healthy or just really clever—welcome to the glorious world of cherry pie filling yogurt parfaits, where breakfast and dessert collide in a creamy, fruity masterpiece that requires exactly zero baking skills. Imagine all the joy of cherry pie without the pesky crust-making drama, layered up in a glass for maximum visual appeal and minimum effort. This is the treat that lets you eat dessert first while maintaining plausible deniability with your nutritionist.
Ingredients
– 2 cups thick Greek yogurt
– 1 cup sweet cherry pie filling
– 1 cup crunchy granola clusters
– 2 tablespoons golden honey
– 1 teaspoon pure vanilla extract
Instructions
1. Place 1/2 cup of the thick Greek yogurt into the bottom of a clear parfait glass to create your first creamy layer.
2. Drizzle 1/2 tablespoon of golden honey over the yogurt layer using a circular motion for even distribution.
3. Spoon 1/4 cup of sweet cherry pie filling over the honey-drizzled yogurt, making sure some cherries peek through the sides for visual appeal.
4. Sprinkle 1/4 cup of crunchy granola clusters evenly over the cherry layer to add that essential textural contrast.
5. Repeat the layering process once more with the remaining ingredients in the same order: yogurt, honey, cherry filling, and granola.
6. Gently stir 1 teaspoon of pure vanilla extract into any remaining yogurt before adding it as your final topping layer.
7. Let the parfait rest in the refrigerator for 15 minutes to allow the flavors to meld together beautifully.
8. Remove from refrigerator and serve immediately while the granola maintains its satisfying crunch.
What makes this parfait truly magical is the way the cool, creamy yogurt plays against the sweet-tart cherry filling, while the granola provides that essential crunch in every spoonful. For an extra special presentation, try serving these in vintage milk glasses or mason jars for that perfect Instagram-worthy moment that tastes even better than it looks.
Cherry Pie Filling Crepe Filling
Fancy transforming your morning crepes from basic to brilliant? Forget boring breakfasts—this cherry pie filling crepe filling is about to become your new obsession, delivering that nostalgic dessert vibe straight to your brunch table with minimal effort and maximum deliciousness.
Ingredients
– 1 can (21 oz) luscious cherry pie filling
– 8 delicate crepes (store-bought or homemade)
– 1/2 cup rich whipped cream cheese, softened
– 2 tablespoons velvety powdered sugar
– 1 teaspoon fragrant vanilla extract
– 1/4 teaspoon vibrant ground cinnamon
– Fresh mint sprigs for garnish (optional)
Instructions
1. In a medium mixing bowl, combine the softened whipped cream cheese, powdered sugar, vanilla extract, and ground cinnamon until perfectly smooth and creamy.
2. Spread approximately 2 tablespoons of the cream cheese mixture evenly across the center of each crepe, leaving a 1-inch border around the edges.
3. Spoon 3 tablespoons of cherry pie filling over the cream cheese layer in each crepe, distributing the cherries evenly.
4. Fold the bottom edge of each crepe up over the filling, then fold in the two sides, and finally roll tightly from the bottom to create a neat package.
5. Heat a non-stick skillet over medium-low heat (325°F surface temperature) and lightly warm the filled crepes for 1-2 minutes per side until slightly golden.
6. Remove crepes from heat and let them rest for 2 minutes to allow the filling to set slightly before serving.
7. Garnish with additional cherry pie filling drizzle and fresh mint sprigs if desired.
Nothing beats the delightful contrast between the tender crepe exterior and the sweet-tart cherry filling that bursts with flavor in every bite. The creamy cheese layer adds luxurious richness that perfectly balances the fruit’s brightness, making these crepes equally perfect for fancy brunches or spontaneous dessert cravings. Try serving them dusted with extra powdered sugar and a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Cherry Pie Filling Cobbler
Cobbler, that glorious dessert that can’t decide if it wants to be pie or cake, has found its ultimate soulmate in cherry pie filling—and honestly, we’re here for this delicious identity crisis. This cherry pie filling cobbler is the lazy baker’s dream come true, delivering all the nostalgic comfort of homemade pie without the fuss of making crust from scratch. Get ready to impress your taste buds (and your guests) with minimal effort and maximum deliciousness.
Ingredients
– 2 cans (21 ounces each) of luscious cherry pie filling
– 1 cup of all-purpose flour
– 1 cup of granulated sugar
– 1 cup of whole milk
– ½ cup of unsalted butter
– 2 teaspoons of baking powder
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and place the ½ cup of unsalted butter in a 9×13-inch baking dish.
2. Place the baking dish with butter in the preheating oven for 5-7 minutes until the butter melts completely and begins to bubble slightly.
3. Remove the hot baking dish carefully using oven mitts and set it on a heat-safe surface.
4. In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt until well combined.
5. Pour 1 cup of whole milk and 1 teaspoon of pure vanilla extract into the dry ingredients.
6. Stir the batter gently until just combined—don’t overmix or your cobbler will become tough (that’s tip #1: a few lumps are perfectly fine!).
7. Pour the batter directly over the melted butter in the baking dish—do not stir.
8. Spoon both cans of luscious cherry pie filling evenly over the batter layer.
9. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling vigorously (tip #2: the cobbler is done when a toothpick inserted into the cakey part comes out clean).
10. Remove from oven and let rest for 15-20 minutes before serving (tip #3: this resting time allows the juices to thicken perfectly).
What emerges from your oven is pure magic—a golden, cake-like top giving way to pockets of sweet-tart cherry goodness beneath. The contrast between the tender crumb and the juicy fruit filling creates a textural symphony that’ll have everyone reaching for seconds. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it cold straight from the fridge—this cobbler shines no matter how you dish it up.
Cherry Pie Filling Hand Pies
Who needs a fork when you can hold dessert in your hand? These cherry pie filling hand pies are the ultimate portable pastry rebellion—flaky, fruity, and guaranteed to make you the hero of any picnic, potluck, or Tuesday afternoon. Welcome to the delicious world of handheld happiness!
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 cup cold unsalted butter, cubed into tiny pieces
– 1/2 cup ice-cold water
– 1 large egg, beaten until golden
– 1/4 cup granulated sugar, for sprinkling
– 1 can (21 ounces) luscious cherry pie filling, bursting with juicy cherries
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour with 1/2 teaspoon salt.
2. Add 1 cup cold cubed unsalted butter to the flour mixture.
3. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Gradually add 1/2 cup ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep the butter cold for maximum flakiness.
6. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll one disc of dough into a 1/8-inch thick rectangle.
9. Use a 4-inch round cutter to cut out circles from the rolled dough.
10. Place 1 tablespoon of cherry pie filling in the center of each dough circle.
11. Brush the edges of each circle with beaten egg using a pastry brush.
12. Fold each circle in half over the filling and press the edges firmly with your fingers.
13. Tip: Make sure to seal the edges completely to prevent filling leaks during baking.
14. Use a fork to crimp the sealed edges for a decorative finish.
15. Arrange the hand pies on the prepared baking sheet, leaving 1 inch between each.
16. Brush the tops of all hand pies with the remaining beaten egg.
17. Sprinkle each hand pie generously with granulated sugar.
18. Tip: For extra browning, chill the assembled hand pies for 15 minutes before baking.
19. Bake at 375°F for 20-25 minutes, until the crust is golden brown and flaky.
20. Transfer the baked hand pies to a wire rack to cool for at least 10 minutes.
Oh my goodness, the contrast between that buttery, shatteringly crisp crust and the warm, gooey cherry filling is pure magic. These little pockets of joy are perfect warm from the oven with a scoop of vanilla ice cream melting over the top, or pack them cold for a surprise sweet treat in your lunchbox—either way, they’re guaranteed to disappear faster than you can say “cherry delicious!”
Cherry Pie Filling Icebox Cake
Zesty and utterly irresistible, this no-bake wonder is about to become your new summer obsession—imagine layers of dreamy whipped cream, buttery graham crackers, and that glorious cherry pie filling creating a dessert so magical, it practically assembles itself while you nap. Seriously, who needs an oven when you’ve got a fridge and a serious craving for cherry-filled bliss? Let’s dive in and build this chilly masterpiece!
Ingredients
- 1 (21-ounce) can of luscious, syrupy cherry pie filling
- 2 cups of heavy whipping cream, cold and velvety
- 1/4 cup of granulated sugar, fine and sweet
- 1 teaspoon of pure vanilla extract, fragrant and warm
- 1 (14.4-ounce) box of honey graham crackers, crisp and golden
Instructions
- Pour the cold heavy whipping cream into a large, chilled mixing bowl.
- Using an electric mixer on medium-high speed, whip the cream until soft peaks form, about 2–3 minutes.
- Gradually add the granulated sugar and pure vanilla extract to the whipped cream.
- Continue whipping on high speed until stiff peaks form, about 1–2 more minutes—be careful not to over-whip, or you’ll end up with butter (tip: chill your bowl and beaters beforehand for faster, fluffier results).
- Spread a thin, even layer of the whipped cream mixture onto the bottom of a 9×13-inch baking dish.
- Arrange a single layer of honey graham crackers over the whipped cream, breaking them as needed to fit snugly.
- Spread half of the remaining whipped cream evenly over the graham cracker layer.
- Spoon half of the cherry pie filling in dollops over the whipped cream, then gently spread it into an even layer.
- Repeat the layers: graham crackers, whipped cream, and the remaining cherry pie filling.
- Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the cake.
- Refrigerate the cake for at least 8 hours or overnight—this allows the graham crackers to soften and absorb the creamy goodness, transforming into a cake-like texture (tip: patience is key here; don’t rush the chill time!).
- Before serving, garnish with any leftover whipped cream or extra graham cracker crumbs for a pretty finish (tip: sprinkle crushed graham crackers on top just before serving to add a delightful crunch).
What a showstopper! The layers meld into a soft, almost cake-like texture that’s cool and creamy, with bursts of tart cherry cutting through the sweetness. Try serving it in mason jars for a portable picnic treat, or top with chocolate shavings for an extra indulgent twist—this dessert is as versatile as it is delicious.
Cherry Pie Filling Coffee Cake
Just when you thought coffee cake couldn’t get any more tempting, along comes this cherry-filled wonder that’ll make your taste buds do a happy dance. Picture this: tender, buttery cake swirled with sweet-tart cherry goodness and topped with that irresistible crumble that makes you forget all your problems. It’s the kind of bake that turns an ordinary Tuesday into a celebration worthy of breaking out the good plates.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup buttermilk, thick and tangy
- 2 large eggs, farm-fresh and room temperature
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 21 oz cherry pie filling, bursting with juicy cherries
- 1/2 cup brown sugar, packed and molasses-rich
- 1 tsp ground cinnamon, warm and aromatic
Instructions
- Preheat your oven to 350°F and generously grease a 9×13 inch baking pan with butter or non-stick spray.
- Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp fine sea salt in a large mixing bowl until thoroughly combined.
- Cut 1/2 cup cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Pro tip: Keep the butter cold for the flakiest texture—warm hands? Work quickly or chill the bowl first!
- Reserve 3/4 cup of the crumb mixture in a small bowl for the topping later.
- In a separate medium bowl, whisk 1 cup thick buttermilk, 2 large room-temperature eggs, and 1 tsp pure vanilla extract until smooth and fully emulsified.
- Pour the wet ingredients into the remaining dry mixture and stir gently with a spatula until just combined—do not overmix. Pro tip: A few lumps are fine; overmixing leads to a tough cake, and nobody wants that!
- Spread the batter evenly into the prepared pan using a spatula or the back of a spoon.
- Spoon 21 oz of cherry pie filling evenly over the batter, then gently swirl it into the batter with a knife to create marbled patterns.
- Mix the reserved 3/4 cup crumb mixture with 1/2 cup packed brown sugar and 1 tsp warm ground cinnamon, then sprinkle this topping evenly over the cherry-swirled batter.
- Bake for 35–40 minutes at 350°F, or until a toothpick inserted into the center comes out clean and the top is golden brown. Pro tip: Rotate the pan halfway through baking for even browning—your oven has hot spots, we all do!
Now for the grand finale: this beauty emerges from the oven with a tender, moist crumb that practically melts in your mouth, while the cherry swirls add a bright, tangy contrast to the buttery cake. Serve it warm with a dollop of whipped cream for that classic diner vibe, or go rogue and pair it with vanilla ice cream for a dessert that’ll have everyone asking for seconds. Either way, it’s guaranteed to disappear faster than you can say “just one more slice.”
Summary
Deliciously versatile, these 18 canned cherry pie filling recipes make baking a breeze! From classic pies to creative twists, there’s something for every home cook to love. We’d be thrilled if you tried one and let us know your favorite in the comments below. Don’t forget to share this sweet inspiration with fellow bakers by pinning your top picks!
